Delicious Vegetarian/Vegan Spinach Stew with Rice

The scent of simmering spinach always takes me back to my grandmother’s kitchen. She wasn’t a fancy cook, but her simple spinach stews, fragrant with dill and a subtle tang, were pure comfort. As a child, I remember watching her carefully chop the ingredients, her hands moving with practiced ease. This recipe, inspired by those cherished memories, is a vegetarian and vegan take on that classic dish, perfect served over a bed of fluffy rice. It’s a quick, healthy, and deeply satisfying meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Dietary Type: Vegetarian, Vegan

Ingredients

• 1 (28 ounce) can spinach, chopped
• 1 (15 1/2 ounce) can black-eyed peas, drained
• 1 large onion, chopped
• 1⁄4 cup fresh dill, finely chopped
• 1⁄4 cup purslane, finely chopped
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1 tablespoon dried limes, ground
• 1 1⁄2 tablespoons tomato paste
• 1⁄4 cup textured vegetable protein (TVP), soaked
• Salt to taste
• 1⁄4 cup cilantro, chopped (optional)
• 1⁄4 cup fresh parsley, chopped (optional)

Ingredient Notes:

• Purslane: If you can’t find purslane at the grocery store, it often grows wild as a weed, especially near sidewalks. It’s packed with vitamin C!
• Dried Limes: Look for dark, shriveled dried limes in markets that sell Middle Eastern foods. You can find them whole or already ground.
• TVP: Soaking the TVP before adding it to the stew helps it soften and absorb the flavors better. Follow package instructions for soaking.

Equipment Needed

• Large pan or pot
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Begin by sautéing the chopped onion in the bottom of a fairly large pan or pot over medium heat. Cook until the onion is softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.
2. Remove the pan from the heat. This helps to prevent the spices from scorching when added.
3. Add the canned spinach (chopped), chopped purslane, chopped dill, drained black-eyed peas, ground cumin, ground coriander, ground dried limes, tomato paste, and soaked textured vegetable protein (TVP) to the pan.
4. Season with salt to taste. Remember that the dried limes can add a salty tang, so start with a smaller amount of salt and adjust as needed.
5. Stir all the ingredients together thoroughly to ensure they are well combined.
6. Return the pan to the heat. Bring the mixture to a simmer over medium heat.
7. Simmer the stew slowly for about 20 minutes, stirring occasionally. This allows the flavors to meld together and the stew to thicken slightly.
8. If desired, stir in the chopped cilantro and chopped fresh parsley during the last 5 minutes of simmering. These fresh herbs add a bright, vibrant flavor.
9. Serve hot over white rice or brown rice. The finished dish should have a slightly thick, slurry-like consistency.

Expert Tips & Tricks

• Flavor Boost: For a deeper, richer flavor, consider adding a teaspoon of smoked paprika or a pinch of red pepper flakes.
• TVP Alternatives: If you don’t have TVP, you can substitute it with crumbled tofu or cooked lentils. Adjust the cooking time accordingly.
• Thickening: If the stew is too thin, simmer it for a few extra minutes without a lid to allow some of the liquid to evaporate. You can also stir in a teaspoon of cornstarch mixed with a tablespoon of cold water to thicken it quickly.
• Dried Lime Variation: If you only have whole dried limes, pierce them several times with a fork and add them to the stew during simmering. Remove them before serving.
• Make Ahead: This stew can be made a day or two in advance. The flavors will actually improve as it sits. Store it in an airtight container in the refrigerator.

Serving & Storage Suggestions

Serve the hot spinach stew ladled over a bed of fluffy white or brown rice. Garnish with a sprinkle of fresh herbs, such as cilantro or parsley, for a pop of color and freshness. A dollop of plain yogurt (or a vegan yogurt alternative) can also add a cooling contrast to the savory stew.

Storage:

• Room Temperature: Do not leave the stew at room temperature for more than 2 hours.
• Refrigerator: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the stew in freezer-safe containers for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating:

• Reheat the stew gently in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if it has thickened too much during storage.
• Alternatively, you can reheat the stew in the microwave. Cover it loosely with a microwave-safe lid or plastic wrap and heat in 1-minute intervals, stirring in between, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	152.2 kcal	N/A
Calories from Fat	13 g	N/A
Total Fat	1.6 g	2%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	535.5 mg	22%
Total Carbohydrate	27.1 g	9%
Dietary Fiber	9 g	36%
Sugars	3.2 g	N/A
Protein	11.7 g	23%

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped chili pepper to the stew for a spicy kick.
• Lemon Zest: Grate some lemon zest into the stew for a bright, citrusy flavor.
• Different Greens: Experiment with different types of greens, such as kale, chard, or mustard greens, in place of or in addition to the spinach.
• Coconut Milk: For a creamier, richer stew, substitute some of the water with coconut milk.
• Add Vegetables: Feel free to add other vegetables to the stew, such as diced carrots, celery, or potatoes. Adjust the cooking time accordingly.
• Meat Option: While this is a vegetarian/vegan recipe, you could add cooked meat, such as lamb or beef, if desired. Add it during the last 15 minutes of simmering to heat it through.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of canned?

A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the stew.

Q: What can I use if I can’t find dried limes?

A: If you can’t find dried limes, you can substitute them with a tablespoon of lime juice or a teaspoon of lime zest. The flavor will be slightly different, but it will still add a tangy element to the stew.

Q: How do I prevent the stew from sticking to the bottom of the pan?

A: Stir the stew frequently, especially during simmering, to prevent it from sticking to the bottom of the pan. Using a heavy-bottomed pot can also help.

Q: Can I add other beans to the stew?

A: Absolutely! Feel free to add other types of beans, such as chickpeas, kidney beans, or cannellini beans, to the stew.

Q: Is this stew gluten-free?

A: Yes, this stew is naturally gluten-free, as it doesn’t contain any gluten-containing ingredients. Just be sure to use gluten-free TVP, if using.

Final Thoughts

This Spinach Stew with Rice is more than just a meal; it’s a comforting embrace on a plate. It’s a celebration of simple, wholesome ingredients and flavors that nourish both the body and the soul. I encourage you to try this recipe and make it your own, adding your personal touch to create a dish that resonates with you and your loved ones. And when you do, please share your feedback – I’d love to hear about your culinary adventures! Consider serving it with a crusty loaf of bread for dipping, or a refreshing cucumber salad to balance the richness of the stew. Happy cooking!